Chef Patrick Co

29/06/2025

For breakages, we train staff to be accountable. Pero for customers, since you’ve already paid, ayaw’g kabalaka 👌

26/06/2025

I get it. Lisod gyud mag-taas ug presyo if you’re just starting out.

The most common fear? Basi walay mupalit. Mahadlok ta nga ma-turn off ang customers, or worse, walay mosuway sa imong product.

But here’s what I learned the hard way...

✨ It’s okay to start with a lower price.

It’s not about selling yourself short. Sometimes you need to let people try your food first. Sacrifice gamay para maka-build ka og reach and trust. You want as many people as possible to taste what you offer.

Once naa na kay regulars and get more feedback, then you slowly adjust. Build up your reputation and let your product prove its worth.

Pricing up becomes easier when people know you deliver quality.

BONUS TIP: Always do your research.

Check out similar products in your market. Study what works, what doesn’t, and why. Know your costings, ayaw kalimti ang ginansya.

At the end of the day, it’s a journey.

You can always increase your price later, especially if you focus on building value and connection with your customers. Mabawi ra lagi na as you grow.

Rooting for your success. Dili lalim, pero kaya ra!

19/06/2025

💡 𝗛𝗼𝘄 𝘁𝗼 𝘀𝘁𝗮𝗿𝘁 𝘆𝗼𝘂𝗿 𝗳𝗼𝗼𝗱 𝗯𝘂𝘀𝗶𝗻𝗲𝘀𝘀 𝘄𝗶𝘁𝗵 𝗹𝗶𝘁𝘁𝗹𝗲 𝘁𝗼 𝗻𝗼 𝗰𝗮𝗽𝗶𝘁𝗮𝗹

1) Start with your menu.

Ask yourself: “Unsa ang pinaka-lami nga kaya nako lutoon?”

Could be Italian, Filipino, Japanese, or simple Lugawan. Something you cook best.

2) Know your market.

Kinsa imong gusto serbisyohan? Millennials, Gen Z, barkada, or families? Mao ni mag-guide sa imong pricing ug style.

3) Test the waters.

Join food bazaars, try pop-ups, or simply offer to friends online.

Pwede ka mag-post: “6 boxes available this Friday, kinsa ganahan?” Kung dili halinon, ayaw’g ka-guol. Lesson learned, adjust dayon.

🔔 𝘙𝘦𝘮𝘦𝘮𝘣𝘦𝘳 𝘵𝘰 𝘢𝘭𝘸𝘢𝘺𝘴 𝘢𝘴𝘬 𝘧𝘰𝘳 𝘧𝘦𝘦𝘥𝘣𝘢𝘤𝘬.

Ayaw pagdali sa mga big investments. Grow as you learn muna.

Launch only when you see that your food (after pila ka improvements) gets friends and even strangers come back for more.

If you have questions, comment lang. Excited ko para ninyo!

𝗥𝗼𝗼𝘁𝗶𝗻𝗴 𝗳𝗼𝗿 𝗮𝗹𝗹 𝘁𝗵𝗲 𝗳𝘂𝘁𝘂𝗿𝗲 𝗳𝗼𝗼𝗱𝗽𝗿𝗲𝗻𝗲𝘂𝗿𝘀 𝗼𝘂𝘁 𝘁𝗵𝗲𝗿𝗲 💪

PS. Speaking of testing… Even in my restaurants, we still test new menu by releasing limited specials. Kung patok, dako’g chance they will be a mainstay sa among menu.

These are our newest specials from Ta-Cow and Fat Cow.

Try mo puhon, and tell me which ones I should keep 😊

19/06/2025

We like our food bolder, spicier, and extra. This isn’t for everyone. Just the obsessed 😍

Visit our website to save your VIP seat 👇🏻👇🏻
🛒 TheFatCowGroup.com
—
🕚 Open DAILY from 11am to 10pm for dine-in

📞 For questions, contact 09171332389 or (082) 221 9742
📍 1020 Mabini Place, Corner Quirino and, Mabini St, Poblacion District, Davao City

19/06/2025

Ting-ulan na pud… And you know what hits best?

A steaming bowl of comfort you can share with the whole fam.

For reservations and inquiries…

🌐 Visit TheFatCowGroup.com or
📞 Call/text 0999 888 0958
🗓️ We’re open DAILY from 11am to 10pm
📍 Located at Corner Lapu-Lapu St, Porras St, Poblacion District, Davao City

16/06/2025

08/06/2025

Seven years of Asian Cow! Who would’ve thought?

A lot of what’s on our menu came from cravings and inspirations I had during my travels.

Every plate tells a story, from busy Bangkok streets to traditional spots sa Japan, all the way to finding hidden gems in Korea.

Now, those flavors have found a home here.

Daghang salamat to everyone who’s been part of this adventure. Those who brought their families, invited friends, or simply tried something new.

Special thanks to my mentors for their wisdom, my hardworking team, my family for their support, and syempre, kay Lord for the guidance.

Seven years down, daghan pa ko'g gusto ipa-tilaw ninyo. And we’re just getting started.

Happy 7th, Asian Cow! 🐮✨

04/06/2025

As a business, klaro na sumakses na jud ka basta managhan na imong suki haha

This is exactly the reason why I notice when regulars stop coming.

Mu-aksyon ta’g kaguol. Their reason can be as personal as basi diay ni-migrate na sila. Basi simbako nasakit. Basi nilahi na ilang taste.

I can’t control those things. Life goes on.

Pero, as an entrepreneur, isa sa goal dapat nimo is to create as many suki as possible.

Regulars are valuable sa imong business. It means they love your food or brand! Ug kasagaran they bring in new customers. No need ug gasto sa marketing!

Now that you know how important they are…

👋 𝗛𝗲𝗿𝗲 𝗮𝗿𝗲 𝟯 𝘁𝗵𝗶𝗻𝗴𝘀 𝘆𝗼𝘂 𝗰𝗮𝗻 𝗱𝗼 𝘁𝗼 𝗮𝘁𝘁𝗿𝗮𝗰𝘁 𝘀𝘂𝗸𝗶 / 𝗿𝗲𝗽𝗲𝗮𝘁 𝗰𝘂𝘀𝘁𝗼𝗺𝗲𝗿𝘀:

1) Your product has to live up to expectations.

Lami kaayo tan-awon sa social media, pero in person, layo ra sa tinuod.

I’m not saying you should be perfect. But at least set a standard.

First impressions often last. Disappoint your customer one time, and it will be hard to change their minds.

Remember: Unhappy customers rarely come back.

2) Make them feel important.

This is where good and fast service comes in.

It’s not only about the food that make restaurants popular. It’s also about the experience.

Mao nang gina make sure jud nako nga trained akoa staff to make the best customer recommendations.

Your servers also should have initiative. Di na muhulat nga mangutana pa ang customer.

Things like refilling service water, giving extra tissue, and offering a baby seat should be done automatically.

Who doesn’t want to come back to a place where they’re treated like royalty, di ba?

3) Consistency.

Mao ning pinaka-importante sa tanan.

Regular customers happen when you’re consistently giving them the same quality food and experience.

Follow my first and second advice, and make sure to repeat them without fail.

Ikaw? Naa ka’y favorite restaurant nga imong gina-balik balikan?

27/05/2025

🚨We are HIRING! 💪 READ the requirements & instructions below FIRST! ✔️

We’re looking commited candidates for..
💳 Cashier
🍽️ Dining Servers
👩‍🍳 Line Cook

Qualifications:
➡️ At least 6 months experience in the hospitality industry
➡️ 22-40 Years Old
➡️ Pleasing Personality
➡️ Good communication skills

If you think you’re the right fit, send your resumes to:
📩 [email protected]

With the subject line: “POSITION-FULL NAME” 😉

Note: Applications through our pages will NOT be entertained.

19/05/2025

RECIPE: Make 1 Liter of Cold Brew that lasts all week!

No fancy gear. No barista skills needed. Do this on a Sunday, and you’ll have ready-made coffee that’s better than 3-in-1 🤭

📝 YOU’LL NEED:

- 100g coarse ground coffee (Ratio: 1g coffee bean = 10g water)

- 1L clean pitcher

- 1L cold water

- Strainer (pwede cheesecloth or coffee filter)

☕ HOW TO MAKE:

1. Grind your coffee beans to a coarse grind. Kung wa kay grinder, pre-ground coffee works.

2. Mix coffee and water in your pitcher. Stir gently.

3. Chill your mixture overnight (or up to 24 hours for a stronger brew)

4. After chilling, strain the coffee using your preferred strainer.

5. Pour over a glass full of ice, and enjoy your smooth cold brew 😊

6. Store the rest in the fridge. Good for up to 1 week.

Now you have instant coffee nga dili ‘instant’ 😉 Depende sa imong mood, pwede ka mag-add flavor like milk, condensed, caramel, nutella, honey, etc. Ikaw bahala!

WHY I LOVE IT?
✅ Tipid!

✅ Dili acidic

✅ Dili hassle, especially kung busy imong mornings

Try it! I doubt mubalik pa ka’g 3-in-1.